Lemony Chicken, Spinach, and Orzo Soup Recipe

At Noom, we love broth-based soups as a delicious way to fill up on foods with low caloric density, meaning you get full quicker on fewer calories. 

This Lemony Chicken, Spinach, and Orzo soup is packed with veggies and made with low-sodium chicken broth to keep you satiated. 

With fiber from the veggies and protein from the chicken breasts, you’ll have a satisfying meal that’s only 350 calories per serving—perfect for any weight loss or healthy eating plan. 

A note that tempering the egg yolks with a small amount of hot soup before adding them to the pot keeps them from cooking too quickly and scrambling. If this does happen, the soup will still taste great; it just won’t have the rich, creamy mouthfeel we’re after.

Prep time: 50 minutes

Servings: 4

Recipe Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion, chopped (about 1/2 cup)
• 1 large carrot, chopped (about 1/2 cup)
• 1 large rib celery, chopped (about 1/2 cup)
• 2 cloves garlic, chopped
• 1/4 teaspoon red pepper flakes
• 4 cups reduced-sodium chicken broth
• 12 ounces boneless, skinless chicken breast halves
• 3/4 cup orzo
• Juice of 2 lemons (about 6 tablespoons)
• 2 large egg yolks
• 5 cups baby spinach leaves (5 ounces)

Recipe Directions

Step 1: Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, and celery and cook until lightly browned, about 8 minutes. Season with salt and freshly ground black pepper. Add the garlic and pepper flakes and cook for 1 minute. Add the broth and 1 cup water, raise the heat to high, cover, and bring to a boil.

Step 2: Add the chicken, reduce the heat to medium low, and simmer, covered, until the chicken is no longer pink in the thickest part, 12 to 14 minutes. Transfer the chicken to a cutting board and let it rest until it’s cool enough to handle. Shred or chop the chicken into bite-size pieces. Set aside. Add the orzo to the pot and simmer, covered, until al dente according to package directions. Reduce the heat to low.

Step 3: Whisk the lemon juice and egg yolks together in a medium bowl. Scoop about 1/2 cup of the broth out of the pot and slowly drizzle into the lemon mixture, whisking constantly. Immediately add to the soup, pouring in a slow, steady stream as you whisk. Raise the heat to medium low, add the spinach and shredded chicken, and simmer until the spinach is just wilted and the soup is heated through, 1 to 2 minutes. Ladle into four bowls and serve.

Calories per serving 

This Lemony Chicken, Spinach, and Orzo Soup has 350 calories per serving.